10 years of attachment, always assured with company meals
Ms. Do Thi Thu Huyen - employee of CNC department, Samsung Electronics Vietnam Thai Nguyen - SEVT (Yen Binh Industrial Park, Thai Nguyen province) said that she has worked at SEVT for 10 years and always feels secure with meals at the company's dining hall. "For me, the dishes are very palatable, full of nutrients, helping me have enough energy to work every day. Especially during pregnancy and raising young children, the diverse menu of the dining hall helps me eat even more deliciously, ensuring health for both mother and child," Ms. Huyen shared.
And Mr. Nguyen Quang Tuat - employee of the Production Improvement Department, Samsung Electronics Vietnam - SEV (Yen Phong 1 Industrial Park, Bac Ninh province) commented that company meals always help him ensure energy for work.
Working at Samsung's Production Improvement department, I always feel healthy and energetic thanks to the company's diverse, nutritious and safe meals. The menu is changed regularly and always has innovation, helping me to regenerate labor even during night shifts or peak production weeks," said Mr. Tuat.
Ensuring lunch meal quality
According to the Samsung Vietnam Trade Union, the company always focuses on ensuring nutritious and food safety meals for employees. Every day, the kitchen system at the factory operates continuously to serve 4 meals: Morning - Lunch - Dinner - Night, meeting the working needs of employees according to many different working hours. Each meal has 8-12 diverse dishes, calculated and balanced, to satisfy diverse tastes as well as the nutritional and energy needs of employees.
The kitchen is built and operated according to standard procedures from the stage of importing raw materials, food preservation, preliminary processing, processing to the stage of dividing food and is inspected and supervised by the Department of Health & Environment according to a 3-step inspection regime and storing food samples daily to ensure that meals meet food safety and hygiene standards.
Mr. Lai Hoang Dung - Chairman of SEV Trade Union - affirmed: "Ensuring the quality of lunch meals is one of the key tasks in the action program of trade union levels. For a unit with a large number of production staff and 24/7 operation like SEV, to ensure the quality of meals, create a relaxing atmosphere in the dining area, monitoring the quality of food hygiene and safety as well as listening to the thoughts and aspirations of employees, and opinions from processing company employees is a regular task of the Trade Union Executive Committee and the Company's Board of Directors.
Also according to Mr. Dung, the Occupational Safety and Health Committee of the SEV Trade Union has weekly meetings directly with the dining hall manager to exchange opinions that employees have reflected and have been processed during the week. The exchange is also carried out daily through instant contact means via software on employee phones, through direct channels to get opinions at canteen gates.
We aim to ensure the goal of not only improving the menu to be suitable, satisfying employees, without waste and surplus, but also raising the awareness and service quality of suppliers," Mr. Dung said.
At SEV, the menu is also proposed by the trade union in a direction that benefits employees such as diversifying the menu by region, clearly stating the quantity and calories in each meal, arranging a scientific and hygienic tray return area; fruits and delicious drinks are also frequently changed.
In particular, on occasions such as the founding day of the Vietnam Trade Union, company establishment, National Day, year-end party, New Year, peak production periods... the trade union coordinates to organize many light and fun entertainment programs with meaningful rewards, increasing cohesion... before and after meals," Mr. Dung added.
